Earlier last week, I got around to watching a DVR recording
of the Food Network's 20th
anniversary show and I must say, it's hard to believe it's been 20 years.Still, when you watch some of the clips of
the earlier shows, you can see the difference between the new, fledgling
network ("Food Network?What?") with really abysmal kitchen sets and little-known stars,
like today's featured cookbook author, Sara Moulton,to the huge
behemoth..um...juggernaught?...that it is today.

Prior to joining the Food
Network Family, Sara built up a lot of street cred in the culinary world
(cooking with Julia Child, anybody?), but she, along with other soon-to-be TV powerhouses,
Emeril Lagasse and Mario Batali, were virtual unknowns when the Food Network started. Sara's easy,
comfortable show, Cooking Live (later
followed by Sara's Secret) though, was
an instant hit as she explained her way through endless cooking demonstrations,
making every recipe seem imminently achievable.Sara was featured on the Food
Network's birthday show and said that she was told early on to keep smiling
all the time, no matter what happened on the show, and that smile caught
on.But I also remember her telling folks
that as her popularity grew, so did the minor critiques, such as "You
touched your nose with your finger after making that pie."Eh, the devil is in the details, right? (I
will go on record as saying that aside from seeing some chefs
"double-dip,"- ew- I am not that watchful.)

I didn't tune in to the very early years of the Food Network
as it really flew under my radar at the time, but just a year or so after it
started, I started watching Sara's show.Watching Sara was like watching my mom in the kitchen - always warm and
reassuring - whereas Emeril Lagasse was "dad" - lots of energy (lots),
lots of volume, lots of just everything but with an end (cooking) result that
tasted great.And then there was Mario
who we won't go into who took Emeril's catch phrase "Kick it up a
notch" to a whole new level with Italian cooking.

My money though, was always on Sara.And when I met her to have her sign this
cookbook, she was just as nice and welcoming in person as she is on TV.I like that. I may have a big personality
(I'm told) in public but in my kitchen, I enjoy my quiet time with my
ingredients making my meal.

In the Twin Cities area, Sara has a twin in Lucia Watson,
owner of the eponymous restaurant,
Lucia's, in the Uptown area of Minneapolis and author of my favorite
cookbook (out of 1800+) Savoring the
Seasons of the Northern Heartland.I've mentioned this before but I'll say it again - I love Lucia.She is my hero.She is to the Midwest
what Sara Moulton is to the east coast:determined, engaging and brilliantly talented - aperson who just quietly rises to the
forefront before anyone knows what hit them.

The Twin Cities just celebrated its third annual Charlie Awards - restaurant awards
honoring those individuals who stand out in the industry, ranging from Outstanding
Food Truck Item to Outstanding Bartender to Outstanding Restaurant Design.It's a very fun event and I was tickled pink,
maybe even joyous, to see Lucia honored with a (culinary) Charlie Lifetime
Achievement Award.It could not have
gone to a more deserving person.I am
also pretty pumped on her behalf that she, a female chef and restaurateur, won
in the third year of these award shows.That's got to mean something, right? Right - girl power!(By
the way, Sara Moulton was a 2012 James Beard Award Nominee in the Best Media
Personality Category.)

The dish I selected from Sara's cookbook, Sausages, Lentils and Spinach Stew, is
one I could also easily see Lucia making and serving in her restaurant so I
think it's rather cosmic that I selected this dish and made it the night before
the Charlie Awards ceremony.I told some
friends that I suppose I could have substituted chicken sausage for Italian
sausage except it offended the Sicilian in me, but a friend emailed back and
said that those sausages are often overloaded with salt.Good call then.I'm not a fan of large amounts of salt and I
have a problem with sausages that aren't pork - it just doesn't seem natural.
(And it isn't but we don't have time to go there.)

At any rate, aside from the sausage, this is a pretty
healthy dish, loaded with all good things including warm fuzzies.These days, you can catch Sara Moulton on her
PBS show, Sara's Weeknight Meals (check local listings for program
information) and you can always make a run for the Uptown area of Minneapolis
to catch Lucia Watson in action - Lucia's,
1432 W. 31st St. and for heaven's sake, don't forget to stop at her store,
Lucia's To Go (next to her restaurant) for incredible edibles to take home.

Combine the sausages and 1/4 inch water in large
saucepan.Bring to a boil over high heat.Reduce the heat to low, cover the pan, and
simmer for 5 minutes.Remove the lid and
cook until all the water has evaporated and the sausage has browned lightly.(Ann's Note:I wish she would have indicated how long it was going to take until all
the water evaporated because it seemed like it took forever.I finally helped the process along by pouring
out most of the water and the letting what remained cook down.)

Increase the heat to medium; add the onion, carrot, garlic,
oregano, and bay leaf to the sausage and cook, stirring occasionally, until the
vegetables have softened, about 5 minutes.Add the broth and the lentils and bring the mixture to a boil over high
heat.Reduce the heat to low; cook,
partially covered, until the lentils are just tender, 30 to 35 minutes.Add the spinach and cook over medium heat
until it is wilted.Discard the bay leaf
and oregano sprig and add salt and pepper to taste.Add water and reheat if stew is too thick (or
add more broth if you want to turn this into a soup).

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About Me

Welcome to Collectible Cooking! My name is Ann Verme and I’ve been interested in cooking and food my whole life.
My love of food started early: my favorite toys were my Easy Bake Oven and my Betty Crocker Junior Baking Kit.
My first “collectible” cookbook was The Better Homes and Gardens New Cook Book (copyright 1976), given to me by my mom during college, and after that, it was all over but the crying. I make frequent “buying” trips to some of my favorite cookbook stores in New York (links are posted on the blog) and try to collect wherever I go. I also authored a family cookbook and was co-project manager of the 1999-2000 Minneapolis-St. Paul Zagat Survey.
I currently have over 1000 cookbooks in my collection and it is my goal to cook my way through them, one recipe one book at a time!